Vegan Slovakian Lasagna
A traditional Slovakian dish adapted to be vegan, featuring layers of pasta, tofu, and vegetables.
Ingredients
- ●8-10 sheets lasagna noodles
- ●1 block, drained and crumbled tofuExtra-firm, preferably organic
- ●2 cups slow-cooked mushroomsSee note for slow-cooking instructions
- ●1 medium, sliced roasted eggplantSalt and let sit for 30 minutes before rinsing and roasting
- ●2 cups, homemade or store-bought marinara sauceMake sure to choose a vegan sauce
- ●1 cup vegan cheese shredsChoose a brand with plant-based ingredients
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to the package instructions, then set aside.
- 3
Slow-cook the mushrooms by heating 2 tablespoons of oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start browning (about 20-25 minutes). Season with salt and pepper to taste.
- 4
Roast the eggplant by preheating the oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds, salt them, and let them sit for 30 minutes. Rinse the eggplant rounds, pat them dry, and place them on a baking sheet lined with parchment paper. Drizzle with oil and roast for 20-25 minutes, flipping halfway through.
- 5
In a blender or food processor, combine the marinara sauce, nutritional yeast, and dried basil. Blend until smooth, then season with salt and pepper to taste.
- 6
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the crumbled tofu and cook, stirring occasionally, until it starts to brown and develop a crispy exterior (about 5-7 minutes). Season with salt and pepper to taste.
- 7
In a 9x13-inch baking dish, create a thin layer of marinara sauce on the bottom. Arrange 4 lasagna noodles on top of the sauce.
- 8
Spread half of the tofu mixture over the noodles, followed by half of the slow-cooked mushrooms, and half of the roasted eggplant.
- 9
Sprinkle with half of the vegan cheese shreds.
- 10
Repeat the layers, starting with the noodles, then the marinara sauce, the tofu mixture, the mushrooms, the eggplant, and finally the remaining cheese shreds.
- 11
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 12
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.